Green Salad Bowl

by Melanie Shortt

Serves 2, Cook None

  • 100g kale, shredded
  • 300g broccoli, chopped into small florets
  • 3⁄4 cup pre-cooked quinoa
  • 1⁄2 cup chopped continental parsley
  • 2 celery stalks, diced
  • 30g roasted almonds, chopped
  • 30g pumpkin seeds
  • 2 tbs lemon juice
  • Salt & pepper, to taste

Place kale and broccoli in a medium bowl, submerge in boiling water and cover with a saucer and set aside.

Drain after 5 minutes and pat dry.

Place all ingredients in a large bowl and season with salt and pepper.

Toss to combine and serve.

You can top with a dressing of choice. 

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